Best Cheesy Brunch Strata With Soy Sausage And Spinach Recipes

Breakfast Sausage and Spinach Strata (Emeril Green Recipe) image

Provided by ajt575s

Categories Breakfast

Time 2h25m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
8 ounces turkey sausage, cut into bite size pieces
1 small onion, chopped
10 ounces Baby Spinach
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon freshly ground nutmeg
8 cups cubed Italian bread, from a 1-pound loaf
2 cups grated gruyere cheese
1/2 cup finely grated parmesan cheese
3 cups milk
10 large eggs

Steps:

Heat the oil in a heavy large skillet over medium heat. Add the sausage and saute, until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the sausages to a plate. Add the onion to the pan drippings in the same skillet and saute, until translucent, about 4 minutes. Add the spinach and garlic. Saute, over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked sausages.
Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixtures. Repeat layering.
Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
Preheat the oven to 400 degrees F.
Bake strata uncovered until puffed, golden brown, and cooked through, about 25 minutes. Let stand 5 minutes before serving. Serve hot.

Nutrition Facts : Calories 398, Fat 28.7, SaturatedFat 12.9, Cholesterol 329.2, Sodium 801.7, Carbohydrate 8.1, Fiber 1, Sugar 1.2, Protein 26.8

Cheesy Sausage and Spinach Breakfast Strata image

Provided by Silka Clark

Time 1h25m

Number Of Ingredients 12

4 large, day old croissants; cut into cubes
2 Tbsp butter
1/2 c finely chopped onion
1 can(s) spinach, drained
2 c shredded sharp cheddar cheese
1 pkg pork breakfast sausage, cooked and drained
6 eggs
2 1/4 c half and half
2 tsp Dijon mustard
3/4 tsp salt
1/4 tsp pepper
1 tsp dried basil

Steps:

1. Butter a 9x13 casserole dish and add half the croissant cubes.
2. Melt the butter in a medium skillet and saute the onion on medium-low heat for 5 minutes.
3. Stir in the drained spinach until mixed.
4. Spoon spinach and onions on croissant cubes.
5. Brown the sausage.
6. Sprinkle sausage and half the cheese in baking dish.
7. Top with remaining croissant cubes and the rest of the cheese.
8. In a blender, mix eggs, half and half, mustard, salt, pepper, and basil.
9. Pour evenly over the casserole to moisten all of the croissant pieces. Gently press down with a fork to get all of the croissants dampened.
10. Cover and refrigerate for at least 2 hours or overnight.
11. Heat oven to 350. Remove plastic wrap and bake until puffed and golden brown. About 45-55 minutes.
12. Cool at least 10 minutes before serving.